Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry. [electronic resource]

By: Contributor(s): Producer: 20060629Description: 3990-6 p. digitalISSN:
  • 0021-8561
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 54
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't

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